Now it is corn season, and beside enjoying grilled or boiled corn, I have the opportunity to preserve the husks for tamales.
Since in Tirana it is impossible to find dried corn husks, because no market sells them I have to dry my own corn husks, after all it does not require any special equipment or skills.
Discard all corn husks that show mold signs and those who are very thick.
Cut the edges of each corn husks as shown in the pictures below:
Then, fill a large bowl with warm water and put the corn husks in. Let them sit for about 10 minutes. All the dirt will precipitate in the bottom. Wash each corn husk under running water to clean them well.
Let them drain overnight.
The following day preheat the oven to 60°C and line the corn husks between two baking trays in a single layer. Dry the husks for about 1 hour and a half. This is called pasteurizing and it kills all the bacteria from the corn husks. Keep the dry corn husks in a ziplock bag.